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EVALUATION OF QUALITY OF MEAT PATE TURKEYS IN THE HEAT TREATMENT WITH DIFFERENT MODES OF STERILIZATION

EVALUATION OF QUALITY OF MEAT PATE TURKEYS IN THE HEAT TREATMENT WITH DIFFERENT MODES OF STERILIZATION
Kutsyi Viktor, applicant

Podolsky State Agrarian Technical University

Tatyana Prilipko , head of a chair, doctor of agricultural science, full professor

Podolsky State Agricultural and Technical University, Ukraine

Conference participant

According to the research found that the proposed optimal sterilization of canned meat pies with meat turkeys retains a high nutritional value of the product and provides reliable protection from deterioration during storage. The dependence of the objective criteria for assessing the quality of pate on the product composition and thermal loads.

Keywords: canned meat, sterilization mode, the required and actual mortality microorganisms, sterilizing effect, conditional moment

 

Entered. Sterilization - processing of the product in order to stop the activity of cells of microorganisms, including their dispute. [1] Conservation method sterilization in the food industry is the main and most reliable of all the methods of food preservation. The objective is that sterilization should not hold up to the change of protein and vitamins, reducing food and biological value of the product [2]. Depending on the physical properties of the products are sterilized and sterilization purposes, using various methods of sterilization: hot (moisture, fractional, dry sterilization) and cold (mechanical sterilization, ionization, sterilization ultrasound and ultraviolet radiation). Chief among them is heat sterilized by heating the product to high temperatures (100 °C or higher). [3] Heat sterilization packaging involves the following main steps: preparation of raw materials, bookmarks and portioning it into jars, sealing (seaming) cans and sterilization. [4] Each product has its own optimum mode of sterilization, taking into account the features of the product and packaging. Food subjected to heat sterilization in a sealed container, can be stored in good condition for several years. Therefore, this method of preservation is today the most common. [5] The technological process of sterilization takes place according to the general physical, chemical and physical-chemical laws. The application of these laws to a particular process to create a theory of the process and methods of design of devices for holding it.

Improvement of the thermal sterilization of canned food is an important task of obtaining products of high nutritional and biological value for evidence-based modes of heat treatment [6]. Sterilization of canned food on scientifically sound modes is the basis for ensuring high health indicators of their quality. Modes of heat conservation to ensure the destruction of pathogenic and toxicogenic microorganisms. [7]

In order to be able to compare the lethal action of heat on microorganisms at different temperatures, B. Flaumenbaum invited to express lethal microbe-time test for any temperature over a standard temperature. For pathogens and spoilage slightly acidic non-acidic canned accepted as a standard temperature of 121,1 °C. The unit of lethality of the sterilization effect is done on the test microbe 121,1 °C for 1 minute at its instantaneous rise in the product to 121,1°C. and cooling to sublethal instantaneous temperature. In the calculation takes into account the mode of sterilization reliability condition mode: the actual lethal effect of heat must be equal to or greater than the regulatory lethality of the test – microorganism Cl.sporogenes for meat preserves. [8]

Materials and methods of research. The quality of meat products depends strongly on the quality of raw materials, to which, in turn, influenced by gender, age, breed, feeding and transport of animals, methods and modes of slaughtering, meat processing, as well as the duration and conditions of storage of the product. Therefore, experts have drawn attention to a number of processes, product spoilage, which are abiogenic nature. The intensity of the flow determined by the quality of the feedstock. Quality assessment system is used for three purposes: determination of the possibility of using a canned food, the definition of modes and shelf life of the finished product, to identify violations of technological modes of production.

When selecting the temperature and duration of heating canned in autoclaves come in the first place, the fact that the setting is correct sterilization must ensure microbiological stability of canned food. Mode of sterilization is to ensure the proper degree of suppression of microorganisms potentially harmful to human health, as well as those that may cause spoilage of canned food during storage. One of the most important factors that determine the effectiveness of sterilization is the acidity of the active ingredients. The value of the active acidity (pH) dependent sterilization time. [2]

When calculating the required lethality to specific pathogens damage Cl. sporogenes, the calculation formula was used:

F required= D (4+lgCG) = 0.9(4+lg 1x100) = 5,4 conditional minute(short - con. min).   (1)

To determine the effect of sterilizing used the following formula sterilization pastes:

Selection of objective criteria for assessing the quality of canned meat during storage will not only properly assess their quality, but also to establish the optimum shelf life. The main criteria for assessing the quality of canned meat products during storage are indicators of oxidative deterioration of fats (thiobarbituric and acid number), hydrolytic breakdown of proteins, the general state of the system (pH, water activity, redox potential, microstructure and digestibility).Sensory evaluation of products was carried out by a modified method Tilgnera. Active acidity (pH) was determined by potentiometry. Acid and peroxide numbers were determined in accordance with GOST 8285-91.

Selection of objective criteria for assessing the quality of canned meat during storage will not only properly assess their quality, but also to establish the optimum shelf life. The main criteria for assessing the quality of canned meat products during storage are indicators of oxidative deterioration of fats (thiobarbituric and acid number), hydrolytic breakdown of proteins, the general state of the system (pH, water activity, redox potential, microstructure and digestibility).Sensory evaluation of products was carried out by a modified method Tilgnera. Active acidity (pH) was determined by potentiometry. Acid and peroxide numbers were determined in accordance with GOST 8285-91.

The results of research. Based on the data obtained during the sterilization process was plotted curves of heating the autoclave, the product and mortality. According to the practical results have identified the sterilization effect of each mode of sterilization by the formula (1):

Microbiological studies presented in Table 1 indicate maintaining stable quality and commercial sterility in all the samples, independently from the sterilizing effect (4, 6 and 8, cond. min.)

 

Table 1. The results of microbiological testing of meat pastes

When sterilization is more profound destruction of proteins, as evidenced by the results presented in Table 2:

Table 2. The amino - acid composition pastes with different sterilization effects

As can be seen from Table. 2, increasing the heat load increases the amount of free amino acids 8.26 to 10.2 g/100 g, indicating that the growth rate of hydrolytic decomposition of protein in the product by increasing the duration of heating. When heated in a moist environment at a temperature above 100 °C accelerated triglyceride hydrolysis processes and saturation of the double bonds of fatty acid radical’s hydroxyl groups. The partial collapse of fat increases the amount of free fatty acids. By increasing the heat load - sterilizing effect from 4 to 8 cond. minutes, increased amount of fatty acids in the product is from 12.5 to 14.6 %.

Output. The investigations carried out to assess the quality of the meat pies turkeys during heat treatment in different modes of sterilization possible to establish the dependence of the quality of the product on the product composition and thermal loads (4, 6 and 8 cond. min.). There was a slight change on the active acidity, chemical composition, peroxide, acid, thiobarbituric numbers, redox potential. Depending on the heat load larger increases water activity value, digestibility in vitro, and there are significant differences in the microstructure changes. According to the results of microbiological studies, which are basic, it is necessary match the actual mortality confirms the correctness of the selected mode. Performed heat treatment at 115°C for sterilization effects of 4, 6 and 8 cond. min., secured commercial sterility of all the samples of canned pastas. Given the results of the studies and taking into account the necessary lethality 6 cond. min., advisable, to ensure the reliability mode, to the optimal mode to heat treatment at 115 °C and sterilizing effect 6 cond. min.

 

References:

[1] A. Belousov Scientific and practical framework for the assessment of quality characteristics meet on microstructural parameters // Diss.dokt.vet.nauk. M.: 1998.

[2] Ball CO. 1928. Univ. Calf.Puol.Puble Hlth 1:15.

[3] Mazokhina N.N. Bogdanova N.E. The capillary method for determining the thermal stability of organisms // Canning and Vegetable Drying industrial. 1963. Number 12. P.32-34.

[4] Pinchuk A.V. Pate abundance of quality and taste / A. Pinchuk / / Meat business. - 2007. - № 7. - P.107-109

[5] Mazokhina – Proshnyakova N.N. Analysis and evaluation of the quality of canned food for microbiological indicators / / M.: Food industry. 1977.

[6] Prilipko T.N., Kutsyy V.M. Experimental determination of the optimum sterilization of canned meat pies turkeys // Collection of scientific works of Vinnytsia National Agrarian University. - 2013. - № 3. - P.214-217

[7] Rahachov V.I., Mazokhina N.N. Temperature resistance of microorganisms and the development of the sterilization of canned food. M.: TsNIITEI food industry. 1968

[8] Flaumenbaum B.L. Fundamentals of food preservation. Moscow: Light and Food Industry. 1982.

[9] Kutsyi V.M. Features of preserving meat pies // Food industry. - 2011. - № 4. - P.28-30

Comments: 2

Elena Artamonova

The work is interesting: method was developed for such a balance between food safety and food quality requirements by measuring and quantifying the summary amount of heat treatment to which a canned product is exposed during the sterilization.

Usenko Bogdan

In this paper correctly reasoned problems studied the issue comprehensively disclosed subject of an investigation can be seen deep and comprehensive approach to the problem.
Comments: 2

Elena Artamonova

The work is interesting: method was developed for such a balance between food safety and food quality requirements by measuring and quantifying the summary amount of heat treatment to which a canned product is exposed during the sterilization.

Usenko Bogdan

In this paper correctly reasoned problems studied the issue comprehensively disclosed subject of an investigation can be seen deep and comprehensive approach to the problem.
PARTNERS
 
 
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